Asian, Dairy-Free, Entrée, Salad, Seafood, Vegetarian

Easiest Savory Sesame Salmon Salad


My dad flew out of Boston this weekend, so naturally my mom sent down some salmon and chickpea fesenjan from Minimalist Baker (delish, btw) down from Maine. I had some leftover bok choy and scallions in my fridge, which are the makings of a perfect salad.  Sesame salmon and tahini go oh, so well together. I whipped up an easy dressing and had the best lunch: Sesame Salmon Salad with a Tahini Dressing.

Ingredients (serves 1).

For the Salad:

  • 1 serving (about 4 oz) of cooked sesame salmon (recipe here)
  • 2 bok choy leaves, stems removed and chopped
  • 2-4 dinosaur kale leaves, chopped
  • 1 heaping c chopped spinach
  • 1/4 c matchstick carrots
  • 1 T banana peppers, chopped
  • 1 scallion, chopped
  • 1/4 avocado, sliced
  • Sesame seeds to garnish
  • Red pepper flakes to garnish (optional)

For the Dressing:

  • 1 T tahini
  • 1 T warm water
  • Juice from 2 lime wedges
  • Dash of agave or sweetener to taste


  1. In a small dish, whisk together dressing ingredients. Set aside.
  2. In another bowl, add greens – spinach, kale and bok choy or any combo of your choice that equals 2 c chopped. Pour in dressing and toss until greens are well coated. Plate.
  3. Top with cooked sesame salmon, carrots, avocado, banana peppers and scallions. Garnish with sesame seeds and red pepper flakes.
  4. Enjoy!


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